Roasted Tomato and Garlic Ricotta Pasta

Roasted Tomato and Garlic Ricotta Pasta

This dish is a burst of summery flavors. The sweetness of roasted tomatoes, the robust garlic, and the creamy ricotta create a harmonious and comforting pasta dish. Perfect for a quick and easy weeknight meal or a relaxed weekend lunch.

Ingredients:

• 1 lb cherry tomatoes, halved
• 1 head garlic, cloves separated and peeled
• 3 tbsp olive oil, divided
• Salt and pepper to taste
• 1 lb dried pasta (penne or spaghetti)
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cherry tomatoes and garlic cloves with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tomatoes are blistered and garlic is soft.
2. Cook pasta according to package directions. Reserve 1 cup pasta water.
3. Make the sauce: In a large bowl, combine roasted tomatoes, garlic, ricotta cheese, and Parmesan cheese. Stir until well combined. Add reserved pasta water gradually until desired consistency is reached.
4. Combine pasta and sauce: Toss cooked pasta with the tomato-ricotta sauce. Stir in remaining 1 tbsp olive oil.
5. Serve: Garnish with fresh basil leaves and additional Parmesan cheese if desired.

Tips:

• For extra flavor, add a pinch of red pepper flakes to the roasting pan.
• Use a variety of cherry tomatoes for added sweetness and complexity.
• For a creamier sauce, blend the roasted tomatoes and garlic before combining with ricotta.
• Adjust the amount of pasta water added to the sauce to achieve your preferred consistency.
• Serve with crusty bread for dipping into the delicious sauce.